Author: Fergal Connolly
Publisher: Sellers Publishing
Release date: March 2006
Length: 360 pages
"Once upon a time, cupcakes were only a kid-friendly party favorite. No longer Cupcakes are now the treat of the times, at once simple and chic. 500 Cupcakes is just that: a storehouse of recipes, written in clear instructions and appealingly packaged in bright, modern colors. 500 Cupcakes from front to back provides what bakers of all levels need to produce tempting creations. The introduction provides a comprehensive look at equipment and ingredients, plus a description of the cupcake-making process, from getting started to storing and transporting the yummy results The collection of recipes span from classic flavors and shapes to new favorites for every style and taste?including recipes for alternate diets. Each recipe is written in clear language (great for the novice baker), and every one features three variations on the basic recipe (great for the experienced baker seeking new flavors)."
I actually have this book for quite some years and it was the first book I owned in the 500 series. I use it mainly as an inspirational cookbook and often use the basics from one recipe and the topping from another. This book has something for everyone: from simple cakes, fancy cakes, sweet, savoury, muffins, it is all in here. I also love this book because if haven't failed me once. All the recipes I have made, turned out to be good! I only do need to tweak the oven times every now and then. The book is very suitable for vegetarians, and there are also vegan recipes in there, but if you are vegan I think it is better to buy a book on vegan cupcakes.
Purchase links: The Book Depository
Challenges: Foodies Reading Challenge
Other reviews: My overstuffed Bookshelf,
If you have reviewed this book and want your link here, please leave a comment with the link, and I will add it :)
I have already made courgette muffins with feta from this book. And my chocolate chip cupcakes are adapted from this book as well.
Today I am sharing a recipe for dates & pistachios muffins
Date and Pistachios Muffins (makes 12)
- 300 gr flour
- 175 gr sugar
- 1 tbsp baking powder
- 2 eggs
- 4 tbsp butter, melted
- 60 gr sour cream
- 2 tbsp milk
- 1 large mashed banana
- 180gr chopped dates
- 4 tbsp chopped pistachios
In a bowl, mix flour, sugar and baking powder. Mix in another bowl the butter, eggs, milk, sour cream and banana. Then add the dry ingredients to the wet ones and spoon though until barely mixed. Gently scoop in nuts and dates. Scoop the batter into a muffin tin and bake them for about 30 minutes on 175 degrees. Let them rest for 5 more minutes.
This post is part of Weekend Cooking. Please go check it out, there is a lot of yummyness going on each weekend!